Cochinita Pibil Tacos
- 4 oz. achiote paste
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 1 1 ⁄3 cups white vinegar
- 3 tbsp. dried oregano
- 2 tsp. Kosher salt plus more, to taste
- 4 lb. boneless pork shoulder cut into 2" pieces
- 2 28"-long banana leaves
- 2 cups boiling water
- 1 medium red onion thinly sliced
- 4 cloves garlic thinly sliced
- 2 habanero peppers thinly sliced
- 1 bay leaf
- Corn tortillas warmed, for serving
- Roughly chopped cilantro sliced radishes, and lime wedges, for serving
Make the pork
- Combine achiote paste, lime and orange juices, 1⁄3 cup vinegar, and the oregano in a blender.
- Season with salt and purée until smooth.
- Strain marinade through a fine-mesh sieve into a bowl.
- Add pork and toss to combine.
- Line the bottom of a 6-qt. Dutch oven with banana leaves, letting the excess hang over the side of the pot.
- Add pork and its marinade.
- Fold leaves over pork and place lid on pot.
- Bring to a boil.
- Reduce heat to medium-low.
- Cook until pork is tender, about 2 1⁄2 hours.
- Meanwhile, stir water and onion in a bowl.
- Let sit 3 minutes and drain.
- Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf.
- Cover and let sit at room temperature for at least 1 hour before serving.
- Unwrap and transfer pork to a cutting board.
- Shred into bite-size pieces and transfer to a bowl.
- Stir in 1 cup cooking liquid from the pot.
- To serve, divide pork between tortillas.
- Top with pickled onion mixture, the cilantro, and radishes.
- Serve with lime wedges.